Steel-Cut Oatmeal

Oatmeal is one of my favorite breakfast foods. (Andy disliked it for a long time after Oatmeal Incident '02, but he's a fan once again.) I prefer steel-cut oats over instant any day, and because that variety takes so long to cook, it's not a weekday option. My solution: Make a big batch on the weekend, refrigerate it, scoop out a serving each morning, and reheat in the microwave. I prefer steel-cut oatmeal because it's chewier and heartier. It used to be very difficult to find it at the regular grocery store, but it's now readily available.

Steel-Cut Oatmeal
4 cups milk
1 cup steel-cut oats
1/2 to 3/4 cup brown sugar (amount depends on your personal prefence)
3/4 cup dried cranberries
Pinch of salt
Slivered almonds (optional)

1. Bring milk to a bowl in a large pan; stir in oats. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Stir in brown sugar and next 2 ingredients. Cook, stirring occasionally, for 10 to 15 minutes or until oats are done. Allow mixture to cool; place in a airtight container. Store in the refrigerator. Reheat individual servings in the microwave at HIGH for a couple of minutes. Sprinkle each serving with slivered almonds, if desired.